Keto dessert recipes

Cake balls in the process of being frozen

Courtesy of Creative Commons

Cake balls in the process of being frozen

Keto recipes

Keto nutter butter cookies


Prep time: 20 minutes Cook time: 12 minutes Total time: 32 minutes Total carbohydrates: 6 grams




  • 1 cup of low carb peanut butter or other nut butter
  • 1 egg
  • 1/3 cup of swerve confectioners sugar substitute
  • ½ teaspoon of vanilla extract


  • ¼ cup of low carb peanut butter or other nutter butter
  • 2 tablespoon butter softened
  • ¼ cup of swerve confectioners sugar substitute
  • ½ teaspoon vanilla extract





  • Preheat oven to 350 degrees
  • In a mixing bowl, combine the ingredients for the cookies, and beat together until well blended
  • Separate the dough into 20 equal pieces, and form each one into an oblong shape. Flat each oblong cookie, and pinch in the center to form the shape of the peanut
  • Take the tines of the fork and press it in a criss cross design across the top of each cookies
  • Bake the cookies for 10 to 12 minutes until browned and cooked through. Let the cookies cool to room temperature
  • In a mixing bowl, combine the ingredients for the filling, and blend until creamy and smooth
  • Place a thick layer of the filling on the bottom of one of the peanut shape cookies. Then place another cookie on top of the filling face down. Repeat step until all the cookies have filling.
  • Lastly, place the cookies into the freezer for 30 minutes to chill before serving



Keto birthday cake balls


Prep time: 5 minutes  Cook time:5 minutes Total time: 10 minutes Total carbohydrates: 1.3 grams



Cake balls

  • ¾ cup almond flour
  • 3 tablespoons of powered monkfruit/ erythritol sweetener
  • Pinch of salt
  • 3 tablespoons of cream cheese
  • 1 tablespoon of vanilla extract
  • 1/8 teaspoon of almond extract
  • 1-2 tablespoons of sugar free rainbow sprinkles


  • ¼ of powered monkfruit/ erythritol sweetener
  • 2 tablespoons of light cream
  • 1/8 teaspoons of vanilla extract
  • Extra sprinkles for topping





  • In a bowl, whisk together almond flour, powered monkfruit/ erythritol sweetener and salt
  • Add the cream cheese and extracts and mix well until a soft dough forms
  • Add your sprinkles to the dough and mix again
  • Line a plate with parchment paper
  • Roll the dough into 8 balls and place them onto the parchment paper
  • To make your glaze, combine the three glaze ingredients above in a small bowl. Whisk until smooth
  • Take one of your cake balls and using a spoon, dip it into glaze, moving it around to coat
  • Place the glazed cake ball back on the plate and immediately top with sprinkles
  • Repeat this process for the rest of the cake balls
  • Place the finished cake balls into the fridge or freezer to set. After 30 minutes you can serve



Keto strawberry cupcakes


Prep time: 15 minutes  Cook time: 20 minutes  Total time:  35 minutes  Total carbohydrates:  5.7 grams




  • ½ cup strawberries


  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup granulated sweetener
  • ½ teaspoon baking powder
  • ¼ teaspoons salt
  • 2 large egg
  • 4 tablespoons of unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoons of liquid monk fruit

Strawberry buttercream frosting

  • 1 stick of unsalted butter
  • 5 tablespoons powered sweetener
  • 1/8 teaspoon of liquid monk fruit
  • 1 teaspoon of vanilla extract
  • ½ cup strawberries






  • Blend strawberries up or chop them finely
  • In a small pot on medium heat add strawberries and begin to cook. Continue stirring to avoid them sticking
  • You’ll see the water release first and sizzle but want to cook past this point to where the strawberries are softer and a strong fragrance is coming from them. Remove from heat and allow to sit. It will thicken as it cools


  • Preheat oven to 350 degrees, melt butter then set aside
  • Mix almond flour, coconut flour, granulated sweetener, baking powder and salt
  • Mix eggs, vanilla extract, liquid sweetener into melted butter
  • Combine dry and wet ingredients then beat in strawberries. Blend smoothly. Optional to drop in a few drops of pink food coloring for the true pink color
  • Place in cup then bake for 20 minutes. Allow to cool completely before adding frosting

Buttercream frosting

  • Follow the same instructions for the strawberries you see above. You can even combine both and just split rather than cooking 2 separate batches
  • With room temperature butter use a hand mixer and beat lightly
  • Add in powdered sweetener then beat. Be sure to scrape down sides
  • Add in liquid sweetener. For a not so sweet icing take away. 1 tsp. Make sure you take out the liquid and not the powdered when adjusting sweetness
  • Toss in vanilla extract then lastly blend in strawberries. Finish